Tomorrow is Friday. Friday is our most frequent day to get take out. Not this week. This week we are going to my parents’ house to get haircuts and get our staple groceries that we enjoy from their area.
I have a total love/hate relationship with take out. I LOVE that I don’t have to cook as soon as I get home from work but I HATE that the food usually gives me a stomach ache and isn’t as good as I anticipated. Therefore, I tend to make a lot of our take out favorites at home. One of those things is egg rolls. I grew up eating lots of egg rolls. My best friend’s dad always invited us over for wonton soup and egg rolls. It was one of my favorite meals. My homemade egg rolls bring back memories of those fun dinners. The big difference with theses is that they are baked, not fried.
Baking egg rolls gives them a different texture than fried egg rolls. I actually have grown to like the baked version much better. I like the crispy, aldente texture.
I start by browning my pork. Once it is brown, I add three bags of coleslaw. In the summer, I buy fresh cabbage and carrots from a farmer, but this is about a million times easier. I rarely buy packaged food, but this recipe is one of those times that I don’t mind a few short cups.
I think the hardest part of making this is judging the filing. You want to get as much moisture as possible out of the filling because you are baking and/or freezing these. This is what the filling looks like when I first start with all of the coleslaw.
This is what the finished filling looks like. I have to say, it is so good, you could just eat it like this. But the extra egg roll making step is totally worth it.
I like to serve these with sweet and sour sauce and hot mustard. Sometimes we add a little hot chili oil for the extra spice. This is one of my favorite weeknight meals. It is so quick straight out of the freezer.
Baked Pork Eggrolls
Prep Time: 1 hour
Cook Time: 20-30 minutes
Ingredients (28 eggrolls)
- 2 pounds pork chops or loin, diced
- 3 pounds bagged coleslaw (fresh cabbage and carrots)
- 6 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2/3 cup soy sauce
- 3 green onions, chopped
- 2 8 ounce cans water chestnuts, finely chopped
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 28 egg roll wrappers
In a large skillet or dutch oven, heat the oil and brown the pork. When the pork is brown, add the coleslaw and allow the coleslaw to cook down until most of the moisture is gone. Add remaining ingredients except the egg roll wrappers. Cook until the moisture is cooked out. Remove from the heat and allow to cool.
When the mixture is cool, spread egg roll wrappers on the counter. Have a small bowl of water next to your work space. Put about 1/4 cup of the filling on each wrapper. Close the wrappers, sealing with water.
Heat the oven to 425 degrees. On a baking sheet, spray all sides of the egg rolls with cooking spray. Cook about 15 minutes on one side. Flip and cook until both sides are crispy. Serve with Sweet and Sour Sauce and Hot Mustard.
To freeze: Wrap the uncooked egg rolls in plastic wrap. Place in a zip top bag and freeze. When ready to eat, follow the above directions with the frozen egg rolls.